Development and validation of a one-step modelling approach for the determination of chicken meat shelf-life based on the growth kinetics of Pseudomonas spp

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dc.authoridPerez-Rodriguez, Fernando/0000-0003-1016-5725
dc.authorwosidPerez-Rodriguez, Fernando/A-3081-2011
dc.contributor.authorTarlak, Fatih
dc.contributor.authorPerez-Rodriguez, Fernando
dc.date.accessioned2024-06-13T20:18:19Z
dc.date.available2024-06-13T20:18:19Z
dc.date.issued2022
dc.departmentİstanbul Gedik Üniversitesi
dc.description.abstractThe main objective of the present study was to investigate the effect of storage temperature on aerobically stored chicken meat spoilage using the two-step and one-step modelling approaches involving different primary models namely the modified Gompertz, logistic, Baranyi and Huang models. For this purpose, growth data points of Pseudomonas spp. were collected from published studies conducted in aerobically stored chicken meat product. Temperature-dependent kinetic parameters (maximum specific growth rate 'mu (max) ' and lag phase duration 'lambda') were described as a function of storage temperature through the Ratkowsky model based on the different primary models. Then, the fitting capability of both modelling approaches was compared taking into account root mean square error, adjusted coefficient of determination (adjusted-R-2) and corrected Akaike information criterion. The one-step modelling approach showed considerably improved fitting capability regardless of the used primary model. Finally, models developed from the one-step modelling approach were validated for the maximum growth rate data extracted from independent published literature using the statistical indexes Bias (B-f) and Accuracy (A(f)) factors. The best prediction capability was obtained for the Baranyi model with B-f and A(f) being very close to 1. The shelf-life of chicken meat as a function of storage temperature was predicted using both modelling approaches for the Baranyi model.
dc.identifier.doi10.1177/10820132211049616
dc.identifier.endpage682
dc.identifier.issn1082-0132
dc.identifier.issn1532-1738
dc.identifier.issue8
dc.identifier.pmid34726103
dc.identifier.scopus2-s2.0-85118496314
dc.identifier.scopusqualityQ2
dc.identifier.startpage672
dc.identifier.urihttps://doi.org/10.1177/10820132211049616
dc.identifier.urihttps://hdl.handle.net/11501/1325
dc.identifier.volume28
dc.identifier.wosWOS:000715243800001
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherSage Publications Ltd
dc.relation.ispartofFood Science and Technology International
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectOne-Step Modelling
dc.subjectMicrobiological Quality
dc.subjectGrowth Kinetics
dc.subjectChicken Meat
dc.subjectFood Spoilage
dc.subjectPredictive Microbiology
dc.subjectBacterial-Growth
dc.subjectLactobacillus-Viridescens
dc.subjectSalmonella-Enteritidis
dc.subjectMathematical-Model
dc.subjectPredictive Models
dc.subjectSpp.
dc.subjectTemperature
dc.subjectPoultry
dc.subjectMicroorganisms
dc.subjectUncertainty
dc.titleDevelopment and validation of a one-step modelling approach for the determination of chicken meat shelf-life based on the growth kinetics of Pseudomonas spp
dc.typeArticle

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